Cherry Almond Cake
I saw this recipe and had to try it. I love the combination of cherry and almond flavors. This recipe uses the sweet fresh cherries that we usually eat instead of the smaller sour cherries that I usually use for baking. They come out big and juicy and are quite good. Wash them, pit them, and cut them in half. Then they are ready to use. If the cherries are really big, you could cut them into smaller pieces if you like. If you have frozen cherries, you could use those too, just thaw them first.
The almond flavour comes from both ground almonds as well as almond flavoring. The ground almonds give a bit of a crumbly texture to the cake – just what I was looking for. I love to roast any nuts that I use for baking
and eating, and always keep roasted almonds and pecans on hand in the fridge. I have included instructions on how to roast the almonds as well, in case you don’t have any on hand. Once the almonds are roasted and cooled, you can grind them in a coffee grinder. I set my coffee grinder to “percolator” and on the smallest volume setting possible, and that way it doesn’t grind them too much. Otherwise, you would end up with almond butter. Once you have your cherries washed, pitted and cut, and your almonds roasted and ground, you are ready to make your cake.
Cherry Almond Cake
Fresh cherry and almond flavors come together in this delicious cake – adapted from The Joy of Baking.
- ½ cup butter or margarine – melted
- 1 pound fresh sweet cherries, pitted and halved (about 3 generous cups)
- 1 cup all purpose flour
- ½ cup ground almonds (toasted first, then ground)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup granulated white sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ⅓ cup whole milk
- icing sugar for dusting
- Toast almonds on a cookie shee at 300 degrees F for 15 to 20 minutes. Set aside to cool
- Preheat oven to 400 degrees (200 C)
- Line the bottom of a 9 inch springform pan with a circle of parchment or wax paper, and spray bottom and sides of pan with cooking oil spray
- Melt butter. Add milk and vanilla and almond flavourings and set aside to cool
- Rinse, and pit cherries, then split in half
- Grind sufficient almonds in coffee grider to make ½ cup.
- In a bowl, mix together the flour, ground almonds, salt, and baking powder,set aside
- In the bowl of your mixer, beat the eggs and sugar for about 5 minutes at high speed until thick and pale yellow
- Pour the butter and milk down the side of the mixing bowl, and using a rubber spatula or whisk fold in the melted butter and milk into the egg mixture gently to avoid deflating the eggs.
- Fold in the flour and almonds, then immediately fold in the cherries
- Pour the batter into your prepared springform pan and even out the batter using a spatula.
- Place on center rack of oven and bake for 30-35 minutes until golden brown, or until a toothpick inserted in the center comes out clean.
- Allow to cool on cooling rack for 15 minutes then remove sides of springform pan
- Let completely cool before removing bottom of pan and parchment paper.
- Dust with confectioners sugar and serve, or serve with whipped cream and additional sliced cherries